November 2011

November 2011 posts

Quinoa Banana Muffins Recipe

A hearty, warming and stabilizing breakfast or portable snack that will leave your stomach pleased and your body energized.


  • ½ cup quinoa flour
  • ½ cup quinoa flakes
  • 2 tbsp almond meal
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ground cloves
  • 1 tsp lemon zest
  • 2 tbsp light coconut milk
  • 2 tbsp honey
  • 2 eggs
  • 2 very ripe bananas


  1. Preheat oven to 400F.
  2. Mix dry ingredients in large bowl.
  3. In separate bowl, mix together zest, coconut milk, honey, eggs and bananas.
  4. Once thoroughly mixed, add to dry ingredients. Combine completely.
  5. Pour into greased muffin tins, filling halfway to make a dozen or completely for about ½ dozen large muffins.
  6. Bake 15 minutes.
  7. Remove from oven when tops are just hinting of brown. Chill on wire racks.
  8. Eat immediately within the next several days (trust me, you will). Store in the refrigerator up to one week, or freeze for up to 2-3 months.

Preparation Time: 25 minutes total
Yield: 6 large or 12 small muffins.

Original Recipe by Tarynne L Mingione, 2011


Ginger Seared Salmon Recipe


  • 8oz salmon
  • 1 tablespoon olive oil
  • 2 tsp freshly ground pepper
  • ¼ cup tamari
  • 3 tablespoons grated ginger
  • 1 tablespoon brown sugar
  • 2 scallions, finely chopped
  • ½ tsp cinnamon
  • ¼ tsp cayenne


  1. Preheat oven to 400F.
  2. Rub salmon with olive oil and sprinkle with pepper.
  3. Combine tamari, ginger, sugar, scallions and spices. Drizzle ½ of total mixture over salmon.
  4. Heat cast iron over medium-high heat, about 3 minutes.
  5. Place salmon (skin side up) in skillet for 3 minutes.
  6. Flip and carefully transfer cast iron into preheated oven.
  7. Cook 10-15 minutes or when internal temperature reaches 145F, flesh is opaque and separates easily.
  8. Drizzle remaining sauce over salmon and serve immediately.

Preparation Time: 35 minutes total
Yield: 1, 8oz filet.

Original Recipe by Tarynne L Mingione, 2011.

Warm Wild Rice Harvest Salad Recipe


  • 2 cups wild rice, rinsed and drained
  • 4 cups chicken or vegetable broth
  • 1 tablespoon organic olive oil
  • 1 yellow sweet onion, chopped
  • 2 teaspoons coriander
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 8 baby Satsuma oranges, segments
  • 1 apple diced, placed in bowl of lemon juice
  • 1 large bunch spinach, washed and cut into strips
  • ½ cup chopped parsley
  • 1 cup dried cranberries
  • ½ tablespoon orange zest
  • 1 cup pecans, toasted (10-12 minutes in 350F oven)
  • Salt and pepper to taste


  1. Place rice in pot with broth. Bring to a boil, reduce to simmer for 45 minutes.
  2. In the meantime, wash and prepare other ingredients.
  3. Heat onions in sauté pan over medium heat, add onions and sauté until onions translucent. Add coriander and peppers. Remove from heat.
  4. Once rice is done, remove from heat, remove lid and let cool.
  5. Combine oranges, apples (with lemon juice), parsley, cranberries and orange zest.
  6. Add pepper and onion mix and rice and mix gently and completely.
  7. Garnish with pecans.

Preparation Time: 65 minutes total
Yield: 6, one cup servings.

Original Recipe by Tarynne L Mingione, 2010

Banana Ice Cream Recipe


  • 2 very ripe bananas


  • cocoa powder
  • carob powder
  • honey
  • peanut butter
  • mint wafer


  1. Peel bananas and cut into small chunks (1”).
  2. Put on a plate and freeze for 1-2 hours.
  3. Remove from freezer and put directly into blender, with any optional ingredients and process until smooth.
  4. Enjoy immediately.

Preparation Time: 2 hours total, 5 minutes prep
Yield: 2, 1 cup servings.


Original Recipe by Tarynne L Mingione, 2011.


Avocado Chocolate Pudding Recipe


  • 1 ripe avocado
  • 2 tablespoons dark cocoa powder
  • 1/2 cup light coconut milk
  • 1 tsp vanilla
  • 2 tbsp honey

Directions: Put all ingredients in a blender and process until smooth. Enjoy immediately.

Preparation Time: 5 minutes total
Yield: 2, ½ cup servings.

Cashew Cream Sauce Recipe


  • 1/2 cup roasted cashews or almonds, ground in food processor or blender
  • 2 tablespoons maple syrup
  • 1 tsp vanilla
  • pinch of cinnamon


  1. Combine all ingredients in blender and process until smooth.
  2. Add water to achieve desired consistency.

Preparation Time: 5 minutes total
Yield: 2, ¼ cup servings.

Swedish/Issaquah Fully Open

The Eastside community has a new, full-service hospital with the complete opening of the 550,000 square-foot campus at Swedish/Issaquah on Tuesday, Nov. 1. The final phase of construction is complete, and hospital staff and patients now have full access to this revolutionary new facility. From the five-story medical office building and the cancer center to the visitor-friendly environs of Café 1910 and the retail stores, the public will encounter an entirely new hospital experience.

There is no better way to celebrate opening a new hospital than by welcoming a new baby into the world. The newest and youngest patient of Swedish/Issaquah, 8-pound, 20-inch-long Liliana Yozelin, was born at 7:23 a.m. on Wednesday, Nov. 2, one day after Swedish/Issaquah officially opened its doors for inpatients. Liliana is the second child born to Zulma Gutierrez-Tiznado and Francisco Javier Rodriguez of Issaquah.

What opened on Nov. 1?

  • Inpatient Surgery

  • Childbirth Center

  • Pediatric Inpatient Unit
  • Medical/Surgical Inpatient Unit
  • Intensive Care Unit

Interested in having your baby at Swedish/Issaquah?

Browse through provider bios and find one that’s right for you here. You can also register to attend one of our free OB Speed Dating events where you can meet with several OBs one-on-one within an hour. Learn more and register to attend here.

Need to find a provider?

Whether you need primary care or more specialized services, below are providers to care for you and your entire family. We're excited to bring these providers to the Swedish/Issaquah campus. Click here to see a list of providers at Swedish/Issaquah.

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